Recipe of Essex Greengrocer’s Soup in 16 Minutes at Home

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, essex greengrocer’s soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Essex Greengrocer’s Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Essex Greengrocer’s Soup is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Essex Greengrocer’s Soup:

1. Get 1 tbsp hazelnut oil
2. Take 2 onions, finely sliced
3. Prepare 1 shallot, finely sliced
4. Make ready 3 cloves garlic, finely sliced
5. Take 1 red chili, finely sliced (I leave the seeds in but that’s optional)
6. Prepare 1 red pepper, finely sliced
7. Make ready 140 g chestnut mushrooms, finely sliced
8. Prepare 2 tbsp tomato purée
9. Prepare 2 carrots, finely diced
10. Take 1 x 400 g tin chopped tomatoes
11. Prepare 2 l vegetable stock (I use “Marigold” powder unless fresh stock to hand)
12. Get 140 g French beans, in 2 cm slices
13. Get 2 bay leaves
14. Prepare 1 tsp dried oregano
15. Get 1 tsp dried thyme
16. Make ready 1 tsp smoked paprika
17. Get Handful pasta, in small pieces
18. Take 1/4 Savoy cabbage, torn into small pieces. I also use the core, finely diced
19. Take Salt
20. Take Ground black pepper
21. Prepare Parmesan cheese

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Instructions to make Essex Greengrocer’s Soup:

1. Fry the onion and shallot on a medium-high heat in the oil in your stockpot or large saucepan for 4 minutes, stirring only to avoid sticking.
2. Add the garlic and chili and cook for a further 2 minutes, stirring occasionally. Add the tomato purée, pepper and mushrooms and cook for a further 3 minutes, stirring occasionally.
3. Stir in the carrots and cook for a further 2 minutes, stirring occasionally, until the ingredients are nicely softened but not browned.
4. Add the chopped tomatoes, stock, bay leaves, oregano, thyme, smoked paprika and beans and stir thoroughly. Bring to the boil, cover and simmer for 20 minutes, stirring occasionally.
5. Add the pasta and cook for another 8-10 minutes, stirring occasionally.
6. Add the cabbage and cook, uncovered on a fast simmer, for a final 5 minutes.
7. Season to taste and serve piping hot, with a sprinkling of Parmesan cheese.

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